Ingredients
Potatoes
- 3 medium orange-fleshed sweet potatoes (about 3 lb), scrubbed and halved lengthwise
- 1 tbsp olive oil
Miso glaze
- 2 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 2 tsp maple syrup
- 1 tsp rice vinegar
- 1 tsp finely grated fresh ginger
- 1 tbsp warm water
Finish
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Equipment
- Large sheet pan Leave space between the sweet potato halves.
- Parchment paper Line the sheet pan.
- Pastry brush Brush the miso glaze onto the roasted potatoes.
Instructions
Roast and glaze the potatoes
- Heat oven to 425°F. Line a large sheet pan with parchment. Brush cut sides of sweet potatoes with olive oil and place cut-side down, leaving space between pieces.
- Roast 30–40 minutes until a fork slips easily into the thickest center and the cut sides are browned.
- Whisk miso, sesame oil, maple syrup, rice vinegar, ginger, and warm water until smooth. Turn potatoes cut-side up and brush each with a thin layer of glaze.
- Broil 1–2 minutes, watching constantly, until the glaze bubbles and lightly browns. Remove before it scorches.
- Scatter scallions and sesame seeds over the hot potatoes and serve.
Nutrition
Calories: 260kcalCarbohydrates: 45gProtein: 4gFat: 9g
Video
Notes
Nutrition: Approximate per serving; potato size and glaze uptake vary.
Cost: Estimated $5.00 USD for the whole recipe (about $0.83 per serving) Based on three pounds of potatoes and the measured portions of miso, oils, maple syrup, ginger, scallions and sesame.
Video companion: Benji Travis roasts Japanese sweet potatoes and finishes them with miso butter. This card uses orange-fleshed halves and a sesame-miso glaze brushed on before a brief broil.
